Chickpea Banana Bread

Okay, so here’s the thing: I have lost something really important. My bikini body. Five-hundred brownies ago, it was still here. But now? Definitively gone. Not even within sight. Damn you, summer. You always show up too early.

And there is more bad news: I have this new obsession that is not exactly progressing my beach body. My new friend’s name is Banana Bread. It has literally been jumping in my mouth. I made my first-ever banana bread one week ago and it was gone within two days, without sharing one piece (because yes, I am greedy like that, especially when it involves food). Oops. I have never eaten banana bread before, so we still have lots of catching up to do.

Fortunately, my own recipe is really healthy. It uses chickpeas and almond flour instead of grains and contains no refined sugars. “But it’s healthy” is my favorite justification for overeating anything that is sweet. Or savory, for that matter. But don’t worry: I’m working on it. I want to be a better person (someone who is able to share food) and I want to fit back into my bikini. But for now, I urge you too make this recipe too. Then we can meet up, share our banana breads and shop for black swimmingsuits. Who’s in?

Recipe1. Add the bananas, chickpeas, eggs and coconut oil to a bowl. Mix the ingredients with your (immersion) blender until completely smooth. 2. Fold the almond flour, coconut sugar, grated coconut and chocolate through your mixture. 3. Pour your mixture into a lined cake tin. Place in the middle of a preheated oven of 200 degrees. Turn the oven off after thirty minutes, but leave the cake in the oven to rest for at least fifteen minutes. This banana bread is lovely when served warm, but becomes more firm when you let it cool down for a couple of hours. Both ways is awesome.

Hi Rob. I wouldn’t use plantain bananas. You could probably make this with lady fingers, if you double the quantities and maybe cut down a bit on the sugar. I’m gonna try that some time! For me, it’s also sweet enough with normal bananas and the coconut sugar. Kind regards,